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Sparkler Cupcakes

Makes: 12 servings
Serving size: 1 cupcake Yield: 12 (2-1/2 inch) cupcakes
Prep 45 mins Microwave 1 min
Sparkler Cupcakes
Ingredients
  • 1/2  cup  red candy coating disks
  • 1/2  cup  blue candy coating disks
  • 1/2  cup  white candy coating disks
  • 2 1/2  cups  Creamy White Frosting or canned creamy white frosting
  • 12  Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
  •  Red, white, and blue sprinkles and/or jimmies (optional)
Directions

1. Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)

2. Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.

3. Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes.

Confetti Cupcakes
Makes: 24 to 26 servings
Serving size: 1 cupcake
Yield: 24 to 26 (2 1/2-inch) cupcakes
Bake 350°F 20 mins to 22 mins Cool 45 mins
Ingredients
  • 1  package 2-layer-size  white cake mix
  • 1  4-serving-size package  instant cheesecake pudding and pie filling mix
  • 1  cup  water
  • 3  eggs
  • 1/2  cup  sour cream
  • 1/3  cup  vegetable oil
  • 1/2  cup  red, white, and blue sprinkles or jimmies
  •  
Directions

1. Preheat oven to 350 degrees F. Line twenty-four to twenty-six 2 1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine cake mix, pudding mix, the water, eggs, sour cream, and oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping sides of bowl occasionally. Stir in sprinkles. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Nutrition Facts (Sparkler Cupcakes)
  • Servings Per Recipe 12,
  • cal. (kcal) 493,
  • Fat, total (g) 25,
  • chol. (mg) 32,
  • sat. fat (g) 8,
  • carb. (g) 64,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 2,
  • fiber (g) 0,
  • sugar (g) 54,
  • pro. (g) 3,
  • vit. A (IU) 49,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 230,
  • Potassium (mg) 76,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Creamy White Frosting

Yield: 3 cups
Bake 350°F 20 mins to 22 mins Cool 45 mins
Ingredients
  • 1  cup  shortening
  • 1 1/2  teaspoons  vanilla
  • 1/2  teaspoon  almond extract
  • 4  cups  powdered sugar
  • 3 - 4  tablespoons  milk
Directions

1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.

Nutrition Facts (Sparkler Cupcakes)
  • Servings Per Recipe 12,
  • cal. (kcal) 493,
  • Fat, total (g) 25,
  • chol. (mg) 32,
  • sat. fat (g) 8,
  • carb. (g) 64,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 2,
  • fiber (g) 0,
  • sugar (g) 54,
  • pro. (g) 3,
  • vit. A (IU) 49,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 230,
  • Potassium (mg) 76,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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